OT**The Unofficially Official Pizza Thread**OT

NDG

TEXASBGE2018 said:

Would it be sacrilege to use both the "00" red and my Unbleached AP in a recipe? I am partial to a New York Style crust and several of the recipes I've seen calls for a mix of the 2? 

Would this one work?

I find a blend of flours to work best.  Get some King Arthur Bread Flour from Krogers next time . . love the chew it adds when blended with 00.  

TEXASBGE2018

Pulled the trigger. Figured for $20 bucks its worth a shot. If I'm blown away by the difference I will just have to buy in bigger bulk. On that note, how are you folks storing this stuff?

NDG

This article first opened my eyes - good read that I re-visit every few months, but kinda all over the place but loaded with info.

http://www.varasanos.com/pizzarecipe.htm

Carolina Q

I have Caputo 00, but lately, I've been using Jim Lahey's no knead recipe with bread flour (KA, Gold Medal, Pillsbury, whatever). Maybe if I had a real WFO, I would notice a difference with 00, but as it is, I really don't.

Don't remember which bread flour brand here, but it was at 675°. It was good. Nice leopard spotting on the bottom too.

NDG

@Carolina Q wow that looks great!  I nailed a few BGE pizzas but just found consistency near impossible, esp if your cooking 4 or more pies.  

smokingal

Getting better with the dough.  This was another try at making a fresh mozz, ricotta, garlic, and roma tomato pie using a 120 hour, no-knead dough.   The crust was mostly air pockets.



 

 

Photo Egg

"Getting better..." I think you are there.
This pizza thread is killing me here at work.

TEXASBGE2018

Little bit better this week. Next week I’m really looking forward to cooking with the caputo flour. 

caliking

TEXASBGE2018 said:

Pulled the trigger. Figured for $20 bucks its worth a shot. If I'm blown away by the difference I will just have to buy in bigger bulk. On that note, how are you folks storing this stuff?

 The 00 will make for a chewier crust, even mixed with AP. But I doubt you will be blown away by it , if baking in the oven.

Do you have HEB near you? They carry 00 in the one by me.

Canugghead

Played with my Ardore oven again and learning more about Saputo stone...
It was slightly windy and cold(not freezing), after 35 min preheat stone got to 850'ish. Dough balls were holey in the bottom due to 5-6 day over fermentation. Baked several pies at mixed gas heat levels high/medium/low, stone temp also varied between 800's/700's/high 600's. Interestingly, regardless of setting crust came out more or less the same... decent char, not sure how best to describe the texture, sort of firm, delicate and chewy, not crusty/crunchy. It appears it's almost impossible to burn the crust and I can concentrate on watching the top only which makes it less stressful 
Still lots to learn of course. Some pictures...

TEXASBGE2018

caliking said:

TEXASBGE2018 said:

Pulled the trigger. Figured for $20 bucks its worth a shot. If I'm blown away by the difference I will just have to buy in bigger bulk. On that note, how are you folks storing this stuff?

 The 00 will make for a chewier crust, even mixed with AP. But I doubt you will be blown away by it , if baking in the oven.

Do you have HEB near you? They carry 00 in the one by me.

No North Texas doesn’t have HEB yet. Hopefully soon. 

NorthPilot06

@TEXASBGE2018 we have caputo 00 in Central Market 

NorthPilot06

It’s the red bag, but I find that it works just fine!

northGAcock

Cooked up a couple za’s tonight.

Eggcelsior

Balls on Saturday...

Pizza on Sunday:

nolaegghead

Looks great, dill-weed!

NDG

pretty pizza @Eggcelsior !!

jeffc5227

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

Eggcelsior

jeffc5227 said:

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

I usually make 6 dough balls from 1 kilo, which is 2.2 lbs. My balls average 250-260 grams each, but can vary. I can squeeze out 7-8 balls if I keep the balls around 220 grams. I'd say 15-20 pizzas with 6 lbs, based on your individual dough ball weight. Also, I make 11-12 inch pizzas with those sizes.

JohnInCarolina

jeffc5227 said:

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

Depends on the size of the pies and your hydration level.  Probably around 25 to 30.

jeffc5227

Perfect thanks.

TEXASBGE2018

JohnInCarolina said:

jeffc5227 said:

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

Depends on the size of the pies and your hydration level.  Probably around 25 to 30.

So John, with this Caputo flour last week I did 100% and felt the results were much better than say 70% Caputo 30% UBAP. I think I was at about 75% hydration. What do you typically do again for yours?

Eggcelsior

TEXASBGE2018 said:

JohnInCarolina said:

jeffc5227 said:

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

Depends on the size of the pies and your hydration level.  Probably around 25 to 30.

So John, with this Caputo flour last week I did 100% and felt the results were much better than say 70% Caputo 30% UBAP. I think I was at about 75% hydration. What do you typically do again for yours?

He usually does around 60%, as do I.

TEXASBGE2018

Eggcelsior said:

TEXASBGE2018 said:

JohnInCarolina said:

jeffc5227 said:

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

Depends on the size of the pies and your hydration level.  Probably around 25 to 30.

So John, with this Caputo flour last week I did 100% and felt the results were much better than say 70% Caputo 30% UBAP. I think I was at about 75% hydration. What do you typically do again for yours?

He usually does around 60%, as do I.

What would be the negatives of doing 60% if I am using a 500 degree oven not an egg or pizza oven?

JohnInCarolina

TEXASBGE2018 said:

Eggcelsior said:

TEXASBGE2018 said:

JohnInCarolina said:

jeffc5227 said:

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

Depends on the size of the pies and your hydration level.  Probably around 25 to 30.

So John, with this Caputo flour last week I did 100% and felt the results were much better than say 70% Caputo 30% UBAP. I think I was at about 75% hydration. What do you typically do again for yours?

He usually does around 60%, as do I.

What would be the negatives of doing 60% if I am using a 500 degree oven not an egg or pizza oven?

I have never tried it, but my guess is that you will burn it up.

Eggcelsior

TEXASBGE2018 said:

Eggcelsior said:

TEXASBGE2018 said:

JohnInCarolina said:

jeffc5227 said:

I just ordered some flour I’m excited to try it. I swear this place causes me to spend more $$ all the time. How many pies will 6lbs make roughly?

Depends on the size of the pies and your hydration level.  Probably around 25 to 30.

So John, with this Caputo flour last week I did 100% and felt the results were much better than say 70% Caputo 30% UBAP. I think I was at about 75% hydration. What do you typically do again for yours?

He usually does around 60%, as do I.

What would be the negatives of doing 60% if I am using a 500 degree oven not an egg or pizza oven?

Yeah,you'd likely overcook the dough. Ken Forkish advises 70% for home ovens, and his recipes in his pizza cookbook reflect that.

ColtsFan

Making pies today using my standard 72hr dough, but I'm also going to experiment with this one.

Using my homemade Italian sausage that I made a few weeks ago today. Very excited about that!

Eggcelsior

I'm doing a modified Enzo recipe tonight. Looking forward to it!

ColtsFan

The Ardore is dialed in and slinging some great pies. The same day dough was impressive. Didn't have the flavor of a 3 day, but will surely do the job.

Pepperoni 

Homemade Italian sausage, mushroom, onion on the right. 


Decent bottom 

Photo Egg

ColtsFan said:

The Ardore is dialed in and slinging some great pies. The same day dough was impressive. Didn't have the flavor of a 3 day, but will surely do the job.

Pepperoni 

Homemade Italian sausage, mushroom, onion on the right. 


Decent bottom 

Pies looking perfect!
what cooking temp are dialed in at?
are you using the standard stones or the upgrade?
Thanks!